I made this with one of my few remaining Meyer Lemons, and I must confess that I was a little worried that the recipe wouldn’t be appropriately wonderful for my rare and precious lemons. I’ve been dying to cook with them, but I have this irrational fear of using them in a less than spectacular way – you know, of making something just average and wasting them. It’s silly I know, but I’ll only have them for these few months and I don’t want to waste them on something mediocre. So. I hunted around forever before settling on the recipe that I used, and even then I adapted it quite liberally to suit my high expectations. And readers, it was totally worth it. This simple little loaf is the very essence of Meyer Lemons. It’s sweet, tart, and as you pull it out of the oven you will be greeted by the most divine scent: slightly pine-y, citrus-y, and totally delicious. You won’t want to wait for it to cool so you can smear the slightest bit of salted butter on and enjoy it curled up on your favorite comfy chair. It’s a typical quick bread type recipe that comes together in no time flat, and then you just have to wait impatiently for it come out of the oven.
Meyer Lemon Poppy Seed Bread
Adapted from AmyBites
A few notes: I added extra lemon zest, juice, and poppy seeds. I really wanted a pronounced lemon flavor and I love the little crunch of the seeds, and I got what I felt was a well-balanced loaf. Keep in mind that I used Meyer lemons though, and they have a less pronounced flavor and aren’t as tart as regular lemons, so you may want to adjust if you can’t find them. Also, milk would be fine in the place of the heavy cream if you want to lighten it up.
1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup unsalted butter, softened
¾ cup sugar
2 tablespoons lemon zest
½ cup heavy cream
1 teaspoon vanilla bean paste or vanilla extract
2 large eggs
3 tablespoons lemon juice
2 1/2 tablespoons poppy seeds
Preheat oven to 350°F. Butter a loaf pan.
Stir together flour, baking powder and salt. Set aside.
Using electric mixer, cream unsalted butter, sugar and lemon zest on medium-high speed until fluffy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla bean paste. Mix in dry ingredients alternately with milk, beginning and ending with flour mixture. Stir in lemon juice and poppy seeds.
Pour batter into pan and bake in center of oven until a tester inserted in center of loaf comes out clean, 65-70 minutes. Let loaf cool in pan on a wire rack for 10 minutes before turning out onto rack. Cool completely.